Hi Davy,
Here's a recipe for S&S Sauce from my collection, however the
ingredient amounts are 'catering' size so you'll have to do the maths
yourself and recalculate everything to domestic size. When it says
cup, It's actually a wok ladle size which roughly translates to a sugar
bowl / restaurant rice bowl size - I've never metricised this so you
may wanna use a measuring jug to guage the bowl amounts too.
7 lts White vinegar
2bot. Plum sauce (450g)
2cups Brown sauce
2cup Tomato sauce
1cup Orange squash (conc.)
1cup Lemon squash (conc.)
1.5cup Worcester sauce
3kg sugar + 5 cups water boiled together gradually so all the sugar is
dissolved and the liquid becomes syrupy, and then leave to cool to for
an hour or so - to, say, finger tolerant temperature.
Mix all ingredients together and stir until everything is dissolved -
use a handheld elctric whisk for this. The sauce will keep for months
in an closed container in the fridge, just remember to shake/stir when
making the sauce.
To make the sauce, just line a pan with a little oil and put in 1/2
ladle full for 1 ****tion and heat up. Reduce the amount by about 1/5,
or when the liquid just begins to coat the back of a spoon. If you
like it thicker, cornflour may be added. Addition of a little
vegetable oil will give it the sheen that you see on restaurants S&S
dishes.
Have fun.
Chef!
|
